These are chewy, fudgy, and ultra-rich frosted brownies covered in a generous layer of creamy chocolate buttercream. The recipe starts with a combo of melted butter and quality chocolate, which provides a smooth and velvety base for these dense fudge-like treats. Bake these in a 9-inch square pan, then cool for about 1 to 2 hours before frosting.
I originally published this recipe in 2014 and have since added new photos and a video tutorial.
There’s nothing like indulging in a from-scratch brownie.
But if you cover that brownie in creamy chocolate buttercream, you’re entering another dessert dimension. A moist and dense brownie underneath a blanket of sweet and smooth frosting is pure chocolate luxury.
If you’ve tasted these frosted brownies before, you know I’m not exaggerating.
These are R-I-C-H!
One reader, Maddy, commented: “Wow, I have never made brownies this fudgy or flavorful before! They are delicious and richly indulgent. A small piece is more than enough—be sure to share with friends and family so they can all think that you are the best baker ever. They will after they taste these brownies! ★★★★★”
Chewy & Fudgy Frosted Brownies
Here’s what you can expect from this dessert recipe:
- Fresh homemade flavor
- 1 bowl brownie batter + 1 bowl chocolate frosting
- Yields a 9-inch square pan of brownies (about 16)
- Intensely chocolatey
- Crackly, shiny surface before frosting
- Dense and moist, yet still a bit chewy
By the way, I also used this recipe as the starting point for my skillet brownie. When it works, it works!
5 Key Ingredients in These Chewy Brownies
Before you begin, it’s helpful to know the importance of the ingredients you’re using. Especially since you’re taking the time to make a treat from scratch, that could easily be made from a box instead. I wasn’t able to develop this frosted brownie recipe without a little practice and learning. There are 5 main ingredients in your brownie batter—varying the amounts of these ingredients will affect the texture and flavor of the finished product, so I don’t recommend adjustments.
- Butter: Melted butter adds flavor and helps develop a chewy texture.
- Chocolate: Homemade brownie recipes call for cocoa powder and/or solid chocolate. If using all cocoa powder, you need more fat in the brownie batter because cocoa powder does not contain cocoa butter. My brownie recipe uses mostly solid chocolate with a little cocoa powder. Double the chocolate goodness! Semi-sweet chocolate is best here; I don’t suggest using unsweetened or bittersweet chocolate. I prefer Baker’s or Ghirardelli brand chocolate. You need 2 4-ounce bars. (And if you love white chocolate, see my separate recipe for white chocolate brownies!)
- Flour: I use as little flour as possible to produce a fudge-like brownie that still has some nice structure. More flour = a lighter, more cake-like brownie.
- Sugar: These homemade brownies use 3/4 cup of granulated sugar. I also add 1/4 cup of brown sugar, which adds a bit of moisture.
- Eggs: Eggs perform many functions in baking including binding, adding richness, tenderizing, providing structure, adding lift, and so on. This recipe uses 3 eggs, which give the brownies a tight crumb and melt-in-your-mouth texture.
You also need cocoa powder for both the brownie batter and the frosting. For superior flavor, I recommend dutch-process cocoa powder over natural cocoa powder.
And finally, vanilla, salt, and chocolate chips are the remaining few ingredients. Each add some flavor.
Melted Butter + Chocolate
Melt the butter and chopped chocolate together first. It’s helpful to cut the butter into pieces so it melts quickly and evenly. You can use a microwave or the stove for this step.
Again, this provides unbeatable chocolate flavor and a smooth starting point for your perfect brownies.
Use a bowl or pot that’s on the larger side, because eventually, all of the remaining ingredients will join.
Expect a Semi-Thick Batter
Give the batter a good whisk to ensure there are no remaining pockets of cocoa powder and flour, and then fold in the chocolate chips. Expect a semi-thick batter:
Spread the batter into a parchment paper-lined 9-inch square pan. If you’re looking for a recommendation, I use and love this USA Pan 9-inch square baking pan. I also like this Nordic Ware 9-inch square baking pan with a handy lid.
Chocolate Brownie Frosting
There are many different ways to dress up your brownies, and I am no stranger to the varying options including cookies & cream brownies, Guinness brownies, and mint chocolate brownies.
You can also frost brownies with a cooked fudge-like frosting, or a chocolate ganache. I find both to be particularly rich for these, and too similar to the brownie layer in both texture and taste. So, instead, I always opt for chocolate buttercream. It’s lighter, a tad sweeter, and ultra creamy. For the buttercream, I use a variation of my regular chocolate buttercream, a favorite choice for cupcakes, cakes, and chocolate frosted cookies. Most of the ingredients are repeats from the brownie batter, with the exception of confectioners’ sugar and milk.
Success tip for the milk: Instead of milk, you can use heavy cream. Regardless of which you use, warm it up for a few seconds in the microwave or in a small pot on the stove. Adding slightly warm liquid to the frosting helps to thin it out and creates a smoother, more satiny finish.
The satiny frosting glides onto the cooled brownies seamlessly:
You can, but I don’t recommend it. I find the added sugar helps to develop the brownie’s shiny, crackly crust. In fact, this is an experiment many bakers have tried, including the crew over at King Arthur Baking. How fascinating! And, as always, be sure to whisk the sugar into the warm melted butter and chocolate, as that also helps develop a crisp crackly top.
Not for this recipe. If you have a copy of my book Sally’s Baking 101, the Thick & Fudgy Brownies (on page 57) recipe calls for all cocoa powder and no baking chocolate. Or try my seriously fudgy homemade brownies, which uses a combination of both baking chocolate and cocoa powder.
This isn’t enough batter for a larger 9×13-inch pan. Instead, see the recipe Notes for my seriously fudgy homemade brownies for a 9×13-inch version.
If you love a little peanut butter with your brownies, try my peanut butter stuffed brownies next!
Print
Chewy Fudgy Frosted Brownies
- Prep Time: 35 minutes
- Cook Time: 32 minutes
- Total Time: 2 hours, 30 minutes (includes cooling)
- Yield: 16 brownies
- Category: Brownies
- Method: Baking
- Cuisine: American
Description
These are chewy, fudgy, and ultra-rich brownies covered in a generous layer of creamy chocolate buttercream. The recipe starts with a combo of melted butter and quality chocolate, which provides a smooth and velvety base for these dense fudge-like treats. Bake these in a 9-inch square pan, then cool for about 1 to 2 hours before frosting.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- two 4-ounce (226g) semi-sweet chocolate bars, coarsely chopped*
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup (84g) all-purpose flour (spooned & leveled)
- 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder (I prefer dutch-process)
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
Chocolate Frosting
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1/3 cup (27g) unsweetened natural or dutch-process cocoa powder (I prefer dutch-process)
- 3 Tablespoons (45ml) heavy cream or milk, slightly warm (see Note)
- 1/2 teaspoon pure vanilla extract
- pinch of salt, to taste
Instructions
- Make the brownies: Cut the butter into smaller pieces so it melts down quicker. Place it in a heatproof bowl or in a medium saucepan. Add the chopped chocolate. Melt in the microwave in 20-second increments stirring after each until melted, or, if you’re using a saucepan, melt it over low heat on the stove. Cool for just 5 minutes.
- Meanwhile, preheat the oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with parchment paper. Set aside.
- Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Whisk in the eggs, and then the vanilla. Whisk in the flour, cocoa powder, and salt until no pockets of dry ingredients remain. Once combined, fold in the chocolate chips. The batter is semi-thick.
- Pour and spread batter evenly into the prepared baking pan. Bake for 32-35 minutes, or until the top appears set and a toothpick inserted in the center comes out with a few moist (not wet) crumbs. All ovens are different, so keep an eye on your brownies. Check them at 30 minutes. Mine usually take 32 minutes. Tip: Err on the side of underbaking, because brownies continue to set as they cool.
- Place the pan on a wire rack and cool brownies for 1 to 2 hours. Once cooled, lift the brownies out of the pan using the parchment paper on the sides. Set aside as you make the frosting.
- Make the frosting: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream/milk, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Taste. Beat in another pinch of salt if desired.
- Spread over mostly cooled brownies (it’s ok if the brownies are still a bit warm). I usually use an offset spatula to spread the frosting. Cut into squares. For neat squares, I use a very long and sharp knife and wipe it clean with a paper towel after each cut.
- Unfrosted brownies stay fresh in an airtight container at room temperature for 1 week. Frosted brownies stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: For longer storage, these frosted or unfrosted brownies freeze well for up to 3 months. Thaw at room temperature before serving.
- Special Tools (affiliate links): Saucepan/Pot or Glass Mixing Bowl | 9-inch Square Baking Pan | Whisk | Cooling Rack | Electric Mixer (Handheld or Stand) | Offset Spatula
- Chocolate: Quality chocolate is ideal. Chocolate is the main ingredient and will be melted down, so using chocolate chips (which contain stabilizers) will negatively affect the taste and texture. (Chocolate chips are an add-in in this batter, and not used for melting with the butter.) For all my recipes calling for chopped or melted chocolate, including this one, I use 4-ounce (113g) chocolate baking bars, found in the baking aisle. I like Baker’s, Lindt, and Ghirardelli brands. You need 2 for this recipe. I used Baker’s brand in the pictured brownies.
- Gluten Free? Many bakers have tried these brownies with a 1:1 swap of gluten free flour blend for the all-purpose flour. I have not tested it myself, but all have said it works wonderfully. Or you can browse my gluten free recipes.
- Heavy Cream/Milk in Frosting: Regardless of which you use (both work wonderfully in the frosting), warm it up for a few seconds in the microwave or in a small pot on the stove. Adding slightly warm liquid to the frosting helps to thin it out and creates a smoother, more satiny finish.
- Baking Pan: You can use an 11×7-inch baking pan instead. The bake time is about the same. This isn’t enough batter for a larger 9×13-inch pan. Instead, see the recipe Notes for my seriously fudgy homemade brownies for a 9×13-inch version.
Reader Comments and Reviews
Amazing looking recipe, could you tell me if I need to make any modifications to bake in individual cavity (12 squares) brownie pan.
Hi Jan, I wish we could help, but we haven’t tried baking these brownies in a pan like that, so are unsure of what to recommend. Let us know what you end up trying!
Can you recommend a high quality cocoa brand to use? The labelling is so unclear and I’m afraid to buy the wrong one!
You can use either natural or Dutch-process cocoa powder in this recipe, but we recommend Dutch-process for best flavor. Ghirardelli and Guittard both make good ones, and of course there are plenty more options out there!
Thank you! I love that you guys always get back to us so quickly so we can make the recipe ASAP!
Is there is any alternative for eggs
Hi Mohit, I wish we could help, but we haven’t tested this recipe with an egg substitute–if you try anything let us know how it goes!
I have a question about the 2-4oz semi-sweet chocolate bars to use for the brownies. I purchased 1.45 oz. Chocolate bars. How many bars do you suggest I use for the recipe?
Hi Bonnie, It would take 5 and 1/2 bars of that size to equal the 8 ounces/226g needed for the recipe.
Your recipe for the brownies calls for semi sweet chocolate. Can I use mildly sweet special dark chocolate instead?
Hi Bonnie, you can for a deeper, darker chocolate flavor.
I love your recipes. I have a question about the Chewy Frosted Brownies, does the butter for the brownies need to be at room temp?
It says room temp for the frosting but not for the brownies themselves. Thanks
Hi Mimi, yes, the butter for the frosting should be softened to room temperature as well.
The butter for the brownies gets melted over heat, so it’s immaterial whether or not it’s at room temperature. Conversely, the butter for the frosting retains its solid form, so being at room temperature makes it easier to beat.
I have 4 oz of semi sweet and 4 ounces of unsweetened chocolate. It’s blizzard Inv out so I don’t want to go to the store. Do yiu think this will be sweet enough?
Hi Nancy, the brownies may be just slightly deeper in flavor, but should still be plenty sweet.
Hi there! Can you substitute veggie oil for the butter? If so, what amount?
Hi Kristen, we haven’t tested this recipe using oil, but you can certainly try it.
These were tasty. But I’d like more of a milk chocolate taste…did I do something
wrong? Or maybe my taste buds are off
I’m not a dark chocolate fan and these seemed to lean in that direction.
Hi Marie, you can use milk chocolate bars in the batter if you prefer that flavor next time.
I could only find Ghirardelli bittersweet chocolate bars at the grocery store. Can I substitute them for the semisweet and do I need to increase sugar? Most places say can substitute them 1:1.
Hi Lynn, you can use them with no changes to the sugar in the recipe. Enjoy!
I love them – will make again; but unfrosted.
Hi
I am attempting this recipe. Love the reviews. My only problem is I have a cabinet stash of baking chocolate always but I have used up my semisweet bars. Can I use one sweet and one unsweetened bar and get the same sweetness as using two semisweet?
I am going to try it anyway, Just thought I’d ask. I believe they will vanish either way
Hi Chloe, we’re sure that would be fine – let us know how it goes.
Hey Sally – I have your cookbooks and have loved your recipes for years! I remember years ago you said to always double the amount of suggested vanilla in any recipe, and I’ve stuck to that all these years. But does that pertain to your recipes?
BEST ever recipe!!I baked it as per the recipe then I thought I’d experiment. I ended up replacing the semisweet chocolate chips with walnuts, and I also added dark chocolate with a mix of semisweet bakers blocks chocolate. I also added a mini dash of cinnamon. Absolutely delish either way!
Hi,
Can I use an 8×8 square pan? If so, what is the cook time?
Hi A, your brownies will be extra thick and may take longer to bake through the center in an 8×8 pan, but we’re unsure of the exact baking time needed. You can also use an 11×7 inch baking pan, if you have one, the bake time is about the same in that pan.
Th best brownies
It says there isn’t enough batter for a 9×13 inch pan and that one should make the Seriously Fudgy Homemade Brownies instead; could I double the amount of frosting in this recipe and use it on those ones? Would this frosting even need to be doubled?
Hi CH! Yes, you can add frosting to those brownies. A double batch of frosting will be quite thick, you could try 1.5x the frosting recipe.
Alright. Thanks.
This is my favorite brownie recipe! I’d like to use just the brownie base for Christmas boxes ( no frosting). Do you think plain toffee pieces ( no chocolate on top) or peanut butter chips would work as add in’s & if so how much would you suggest? Would I still add the chocolate chips? Thank you so much! Every one of your recipes are so delicious & easy to follow! Happy holidays!
Hi Terry, you could certainly try adding peanut butter chips in place of or in addition to the chocolate chips. We’d recommend keeping the amount of chocolate chips or add-ins to 1 cup. Enjoy!
Thanks so much Erin! I decided to not mess with perfection ie this brownie recipe & for variation made Sally’s Salted Carmel on top , then added cut up snickers topped it off with peanut butter flavored chocolate from Sally’s Snicker tart recipe , finished it with a sprinkle of flaked sea salt! My goodness it is so delicious & will make a wonderful addition to my Christmas Gifting boxes!! Thank you so much & Happy Holidays!!
Hi. We are loving this recipe for months now. Just perfect! Btw, can i add like peppermint extract for a more festive treat this holiday season with the same fudgy brownies.. or would you recommend peppermint flavored frosting? Thank you.
Hi Lea, we haven’t tested it, but you could try adding peppermint extract with the vanilla extract. We’d recommend starting with 1/4 teaspoon and adjusting to your taste. Peppermint frosting would be delicious here! You could try the peppermint buttercream from our new Peppermint Meltaway Cookies recipe. We’d love to know if you give anything a try!
Hi
I plan on making these brownies this weekend for Sunday but I do not have time to make them on the day or the day before. If I make the batter on Friday and leave them in the fridge to bake either Saturday or Sunday would this effect the way they’ll bake?
As for the ingredients my country doesn’t have the chocolate products nor Dutch processed powder. Would the brand Novibloc 50% cocoa do as a substitute for the chocolate bar ? As for cocoa powder the most common one is the Cadbury cocoa would this also do ?
Thank you
Hi Ella, for best results, we recommend making the batter right away. The butter will start to solidify if the batter is made ahead, and the brownies will bake up quite tough. The baked brownies will keep well if you wanted to make them completely ahead of time. That brand of chocolate bar should work well, as should the baking cocoa. Let us know how it goes!
Wow! Amazing brownies. Just one complaint – they disappeared very quickly! I’d love to review the frosting brownies but after making them for the first time, I’m sorry to say that I never got them frosted because they disappeared so quickly! I’ll update if I can get them frosted the next the next time before they disappear. If not, I guess I just have to stock up on ingredients (and increase my workout times)! Haha!
Hi! I was going to follow the seriously fudgy homemade brownies recipe but halve it because I have a 9×6 loaf tin, but then came across this recipe. I noticed that apart from the yield, the batter consistency in this one seems softer and more paste-like, while the other one appears to be more sticky and even thicker. Would that be due to the different amounts of melted chocolate and cacao powder used? How is the texture different between the two recipes, if any? Thank you!
Hi Sophia! Our Seriously Fudgy Homemade Brownies are even more fudgy than these – and makes a larger batch 🙂
I wanted to make these after coming from your Mocha Cheesecake Brownies, which I LOVE. I want those mocha-y brownies without the cheesecake just for a simple no equipment version. I noticed two differences: this one has more flour and no espresso. Can I just add the espresso into this recipe as is? Would that change anything? Or can I make those mocha brownies as is and omit the cheesecake part?
Hi Manish, you can add some espresso powder for a mocha flavor, with no other changes to this recipe. Enjoy!
Best ever fudge brownie recipe! I tried it and added more dark chocolate and walnuts, for the frosting and cake portion and it turned out absolutely fantastic!!! I have tried two other brownie recipes from other sites with no luck. This is by far the best ever.
I LOVE THIS RECIPE VERY MUCH, actually all your recipes !
I always make this recipe without changing anything but today I ran out of chocolate chips, can I use chocolate chunks instead?
Hi Maryam, that will work just fine in place of the chocolate chips. Enjoy!
Hi, i haven’t made this recipe yet, but I’m sure it will be delicious, as all your recipes have been!! Can I substitute the chocolate bar for Dutch chocolate powder? I’ve done that with other recipes and they were delicious! Thank you for all your delicious recipes ☺️
Hi Kitzy, for best results, we recommend sticking with the recipe as written. You can, however, use Dutch-processed cocoa powder for 2 Tablespoons of cocoa powder called for in this recipe.
Your recipe says two 4 ounce chocolate bars which is 226 grams, but all i have is chocolate chips. Is there anyway to substitute chocolate chips for cjcooate bars?
Hi Joy! See recipe notes. Pure baking chocolate really is best for melting.
Hi Sally! Can I double this recipe and bake it in a 9×13? If yes, what do you think would be the approx bake time?
Hi Priyanka, for a 9×13-inch pan, we’d recommend making these seriously fudgy homemade brownies instead. Enjoy!
I have made these several times—including the California State Fair! Get wonderful comments every time including a blue ribbons with a score of 100%!
Can I add walnuts to this recipe?
Hi Patricia, sure can! Fold the nuts into the batter before spreading into the baking pan. You can add anywhere from 1/2 cup to 1 cup, depending on how much you’d like.
These brownies are fantastic. So soft and chewy. My kids kept talking about them hours after eating them because they were “So perfect!”
Way more cakey than I was wanting. It has a somewhat crumby and airy texture similar to cake and I was hoping for more of a fudgy texture. The frosting is super pillowy and fluffy – personally, I don’t feel like the textures go well together at all. All around wasn’t what I was expecting for “chewy and fudgy” brownies, hence the two stars. It tastes good, but I’m wishing I was eating boxed brownies right now. :/ 🙁
Hi LT, we’re so sorry you were disappointed with the brownies. Usually any cakey texture is the result of either overbaking (an easy fix for next time!) or too much flour. Be sure when you measure your ingredients that you are using either weights or the spoon and level method. Thanks for giving these a try!
What happens if I don’t use chocolate chips? Should I put more melted chocolate ? Or just don’t place the chocolate chips?
Hi Mpd, you can omit the chocolate chips if desired. No other changes needed. Enjoy!
Can these be made in a cupcake case? I just got request for that.
Hi Lawana, yes, that should work just fine. We’re unsure of the exact bake time, so keep a close eye on them and use a toothpick to test for doneness.
This is my favorite brownie recipe and I wanted to make it in a 12×18″ pan for a crowd. I tripled the recipe and baked for about 43 mins and it’s perfect! 🙂